My parents and parents in law both have a few feijoa trees – which means I could easily aquire the 1.5kgs required for this jelly.
many pics and recipe after the jump…
Feijoa Jelly
Mine made 5 x 250ml jars.
1.5kg feijoas
Water
Sugar
1 Trim the stalk ends off the feijoas and chop roughly. Put in a large saucepan, add just enough water to cover. Bring to a boil then reduce to a simmer and cook until the fruit is very soft and pulpy, approximately 50 minutes.
2 Spoon into a jelly bag OR a muslin cloth like I did and leave to drip over a clean pan for 2 hours or overnight. Make sure the jelly bag/cloth does not come into contact with the sides of the pan or the juice will be cloudy. The same applies if you push it through so RESIST THE URGE 
3 Measure the juice then return it to the pan. Add cup of white sugar per cup of juice. Bring to a boil, stirring until the sugar has dissolved then boil briskly for 20 minutes. Carefully skim any scum off the surface. Test for setting by dropping a teaspoonful on to a saucer that has been in the freezer and leaving to cool. Pour into hot sterilised jars, seal and process for 5-10 minutes.
How did you get the jelly to look pink/redish when the juice looks yellowish?
you know I’m not sure. this was so long ago I can’t remember, but nothing else was added maybe the cooking process changes the colour slightly